Ingredients
For the mash- 500 ml chicken stock
- 450 g jerusalem artichokes, peeled
- 2 tbsp double cream
- 50 g butter
- salt and black pepper
- 1 shallots, sliced
- 100 ml white wine
- 100 ml white wine vinegar
- bunches tarragon, chopped,2 sprigs reserved
- 3 egg yolks
- 150 g butter, softened
- 2 x 200 g rump steaks
- 50 g butter
- 1 clove garlic, chopped
- 150 g wild mushrooms
Description
Frank Bordoni Rings The Changes With Special Occasion Steak, Nutty-tasting Artichoke Mash And Buttery Béarnaise Sauce...
UK TV
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